Culinary Services Manager

1. Responsible for planning, directing, controlling, communicating, and coaching in the dining service department.
2. Manages and directs the Culinary Services Department. Implements menu program that meets nutritional requirements, including special diets, for residents. Assesses and responds to resident preferences to achieve high level
of resident satisfaction. Manages resources and budget allotted in making purchasing decisions for Department. Maintains accurate accounting records for all receipts and expenses of the Department. Develops purchasing guidelines, implements cost effective food and supply procurement system.

3. Ensures that all foods are prepared to satisfaction of residents and in accordance with safe food handling practices. Develop and implement procedures to ensure that food is stored and prepared in accordance with safe food handling and safety standards, including ensuring that food temperatures and time controls are maintained during storage, production, and serving. Ensures that all equipment used meets all health department standards.
4. Manages and coaches team members to provide high-quality service to residents and maintain positive resident experiences during mealtimes. Circulates through the dining room and speaks with residents to ascertain resident preferences and satisfaction with meals and food quality.
5. Makes recommendations to the Executive Director on hiring, firing, promotion, demotion, and discipline for all team members in the culinary department. Provides information to the Executive Director regarding individual staff performance for purposes of evaluations. Helps establish job performance standards to guide performance improvement. Trains new staff in the Culinary Services Department regarding policies and procedures, nutritional requirements, resident satisfaction, dietary guidelines, sanitation guidelines, and flow of work. Conducts periodic continued and additional training regarding dietary and sanitation guidelines with existing staff.
6. Ensures and helps maintain a clean kitchen. Develops and assigns work schedules for culinary staff. Leads and conducts regular meetings with all culinary team regarding meal planning, resident satisfaction, safety standards and guidelines, etc. Order all food and supplies. Maintain and monitor food services inventory.
7. Establishes quality standards for the presentation and service of food by the Culinary Services Department. Establish standards for receiving, storing, and inventorying food and supplies, including to compare the order to what is received and for quality assurance of all incoming product.
8. Fosters teamwork with co-workers, takes actions which assist others beyond job responsibilities, treats others with respect, works with integrity and ethically, and has a positive impact on co-workers, residents, and visitors.
9. Performs other duties as assigned or needed